Sopa de Albondigas

"This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . ."
 
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photo by rgitch photo by rgitch
photo by rgitch
photo by MARCIA D. photo by MARCIA D.
Ready In:
50mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  • Stir in water, broth and tomato paste.
  • Bring to a boil; add potatoes and carrots.
  • Simmer 5 minutes.
  • Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  • Add ground beef and rice and mix well.
  • Form into 1-inch meatballs.
  • Add, a few at a time, to the simmering soup.
  • When all meatballs are added, bring soup back to boiling.
  • Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

Questions & Replies

  1. What happened to the long grain rice???
     
  2. I was taught how to make albondigas from a friend who is from Tepic, Nyarit, she taught me to use celery, carrots, and tomato chicken bullion. She also told me that the doneness of the rice inside of the meatballs was a good indicator of the meat being cooked. The first step was to toast the veggies in the bottom of the pot before adding the water and bullion. Is this the authentic way to prepare this soup?
     
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Reviews

  1. Well; I’ve been in Mexico for 19 years and a Chef for much longer and this is not authentic sorry to say. Cilantro is used to finish the preparation but Hierbabuena/Menta=Spearmint/Mint which is the most common mint sold in groceries/markets is integrated into the mixture and the broth. As for what’s in the broth; potatoes? Usually calabaza verde / zucchini- thick cut, zanahoria / carrots- thick cut, green beans etc... potatoes cloud the broth and add a double starch. Anyway; the mint is a must and you will find it to be a much more vibrant satisfying bowl of sopa!
     
  2. Anyone know the nutrition facts?
     
  3. For real... what happened to the rice? I'm making this right now, and just noticed the rice isn't in the recipe.
     
  4. My husband is Mexican, so I am always looking for great "home" food for him. He loved this recipe, said it was just like his moms. He suggested changing the meatballs for shrimp, so we'll try it later this week! Thanks for the great recipe!
     
  5. Such a great recipe. My mom made this for us all the time as a child. I'm not sure if it's a Mexican regional thing but she always added hard boiled eggs to the inside of the albondigas. All you need is a small piece of egg inside and the egg white or yoke (depending on what part you stick inside) takes on the flavor of the broth- soo good.
     
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Tweaks

  1. I discovered this recipe on here a while back, and made it several times throughout the colder months. Everyone here loves it. The only thing I do differently is to use several cut up baby carrots instead of the the large carrots. I usually have the baby ones on hand,and the kids will eat the smaller pieces better. No problem at all with meatballs falling apart, but I make them pretty small.
     

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